Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 6 cups chicken or vegetable broth
  • 2 packages (1 pound each) frozen broccoli florets
  • 1 large sweet onion, finely chopped
  • 1 cup shredded carrots
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon dried crushed red pepper
  • 1 package (16 ounces) pasteurized processed cheese, cubed
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

Directions

  1. In a slow cooker crock, combine broth, broccoli, onion, carrots, garlic powder, white pepper and dried crushed red pepper.
  2. Cover slow cooker and cook on HIGH for 5 to 5 1/2 hours or LOW for 10 to 11 hours.
  3. Stir cheeses into broth mixture until the cheese is melted.

Serves: 12 

Test Kitchen Tip: For a slightly thicker soup, before adding the cheeses, remove 3 cups of soup to a blender. Cover blender and puree. Stir pureed mixture into crock with the cheeses until the cheeses are melted.

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